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Method

Heat the olive oil in a large frying pan
and cook the onion for 1-2 mins just until
softened. Add the chicken and fry for
7-10 mins until cooked through and the
onions have turned golden. Grate over
the ginger, stir through the harissa to
coat everything and cook for 1 min more.

Tip in the apricots, chickpeas and
couscous, then pour over the stock and
stir once. Cover with a lid or tightly cover
the pan with foil and leave for about
5 mins until the couscous has soaked
up all the stock and is soft. Fluff up the
couscous with a fork and scatter over
the coriander to serve. Serve with extra
harissa, if you like.

Delicious! Used 1 tsp only of harissa in the cooking - which you could hardly taste - but perfect for kiddies. Added more to my own serving. Also added a few rashers bacon and red pepper. Used 400ml stock which seemed just right.

I'm confused as to whether this recipe requires you to make up the cous cous with some water and wait to soak in, before adding to the pan? Or is it purely the liquid in the stock that is to soak into th dry cous cous?

Very tasty, quick and easy to make. I made this dish for my husband and I and used a 400g tin of chickpeas. The ratio of stock to couscous needs adjusting. For 2 people I used 100g couscous to 400ml of stock which seemed about right. 2 tablespoons of Harissa paste was perfect, definitely not too spicy. I chopped the ginger instead of grating which worked perfectly. Definitely a recipe I'll be making again and again.

I halved the ingredients (used 1 small onion) and substituted the chickpeas and apricots for courgettes and red pepper, it was absolutely delicious! I used 3/4 tspn of Harissa and it was just right. Definitely making more next time!

I made this dish for me and my boyfriend this evening. Replaced the chick peas for peas as he's not fond of the former, added just a little garlic and chopped up some chili for the tomato paste as I hadn't found any harissa in the shop. Fantastic dish! Will definitely make this again. Yum!

I made this recipe for the first time this evening for me and my boyfriend. I swapped the chick peas for peas as he's not too fond of the former, and added chopped chili to the tomato sauce as I couldn't find any harissa paste in the shop. This dish was a big hit! We both really enjoyed it. Will definitely make it again. Yum!!

So much promise, so disappointing. Definitely agree with the extra stock and I added tomato, celery, peppers and raisins as it was so bland but it's still lacking in something... Better cold and goes well with homous.

There must be different Harissa pastes. I erred on the side of caution, used only 1 teaspoon. I couldn't eat the resulting dish without mixing it 1:1 with yoghurt. My husband liked it, but said it had a kick. My son wouldn't touch it. Won't do again. I agreement with below, not enough liquid in recipe to cook cous cous properly. Texture needed some crunch too.

Delicious, nutritious, low fat and very easy to make. I used frozen quorn chicken pieces, veg stock and garam masala (as I didn't have any harrissa paste). I used 500 ml of stock and it turned out perfect. I will definitely be making this recipe again. I will add chopped celery next time for extra crunch...

This is lovely, but despite me halving the quantities (as it was for 2 rather than 4) it was REALLY hot!!!! So hot that my son (who is no spice wimp) couldn't eat it!! Personally I loved it, but I like spice. If you're doing it for kids I'd suggest much less harissa...... the onions, chickpeas and ginger give the couscous enough flavour without the harissa anyway. Will definitely make it again, but with only a teaspoon of harissa! Oh, and (in my opinion) the quantities of couscous to stock are wrong. For 200g of couscous you need 400ml of stock otherwise it's far too dry.

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